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carrot souffle sprinkled with powdered sugar

Carrot Soufflé

  • Author: Eric Jones
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


Carrot soufflé is a creamy and slightly sweet side dish that goes well with any main entree. Perfect for the holidays or any day.


Units Scale
  • 4 cups mini carrots, cut and peeled
  • 3 large organic eggs
  • 1 cup sugar
  • 1 tbsp honey
  • 2 tbsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1/4 cup butter, melted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt


  1. Boil your carrots for 25 to 30 minutes until they are very tender. Strain water and place in a large bowl.
  2. Using a hand mixer (paid link), blend the carrots to a creamy consistency. 
  3. Add sugar, honey, vanilla extract, all-purpose flour, butter, baking powder, ground cinnamon, ground nutmeg, and sea salt in the same bowl. Mix until combined. 
  4. Add one at a time while mixing all the ingredients together.
  5. Add the carrot mixture into a deep casserole dish (paid link). This CorningWare (paid link) dish is perfect.
  6. Preheat oven to 350 degrees and bake your carrot souffle for 45 to 50 minutes.
  7. Cool for 30 minutes and dust with powdered sugar.


If you want a more smooth texture and consistency, a food processor (paid link) will provide the smoothest texture for the souffle.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Sid Dish
  • Method: Bake
  • Cuisine: French


  • Calories: 290
  • Sugar: 40.6g
  • Sodium: 137mg
  • Fat: 10g
  • Carbohydrates: 46.9g
  • Fiber: 4.3g
  • Protein: 3.8g
  • Cholesterol: 102mg

Keywords: Carrot Soufflé, Soufflé, holiday soufflé